Scale

1 lb (450 g) ground beef or pork

1 small head green cabbage, shredded

1 medium onion, diced

2 cloves garlic, minced

1 can (14 oz / 400 g) diced tomatoes

4 cups beef or vegetable broth

1 tbsp tomato paste

1 tsp smoked paprika

2 tsp fresh or 1 tsp dried dill

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tbsp olive oil

Optional garnish: fresh dill, sour cream

Cook Meat:
In a large pot, heat olive oil over medium heat. Add ground meat and cook until browned. Remove excess fat if needed.
Sauté Aromatics:
Add onion and garlic to the pot. Sauté 3–4 minutes until soft and fragrant.
Add Cabbage & Tomatoes:
Stir in shredded cabbage, diced tomatoes, and tomato paste. Cook 2–3 minutes.
Add Broth & Seasoning:
Pour in broth, add paprika, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until cabbage is tender.
Serve:
Ladle soup into bowls and garnish with fresh dill or a dollop of sour cream if desired. Serve hot with crusty bread.

Swap ground beef/pork for turkey or chicken for a lighter version.

Can make vegetarian by using plant-based meat or extra beans/lentils.

Store leftovers in the fridge up to 3 days or freeze for up to 2 months.

For more tang, add 1–2 tbsp lemon juice or vinegar at the end.

Optional: add rice or small pasta for a more filling meal.